When using blueberries and a dark fruit bomb red wine as the primary components in any recipe “stainage” is inevitable. However, when you’ve commit to a gluttonous lifestyle you have to accept the fact that stainage happens and when it does it probably means that you’re enjoying something that tastes pretty damn good. So get the toothpaste and baking soda ready because your going to enjoy the fact that this recipe turns your mouth blue.
Now the important component of this blueberry sauce is the use of Petite Sirah or Syrah wine (preferably from a New World winery…ie anything not produced in Europe). The rationale behind using either of these varietals is that they generally offer the best character profile to blend with blueberries. Additionally, using a wine from a New World winery should provide you with a wine that has a bolder depth of ripe fruit characteristics that will work better in the sauce.
So whether it be a cheap or God awful expensive bottle of Petite Sirah or Syrah, pour it into this recipe, embrace the color blue, and enjoy!
- 2 cups of fresh blueberries (if need be, blackberries could be used as a substitute)
- 1/3 cup of Petite Sirah or Syrah
- 2 tbsp brown sugar
- 1 tsp red jalapeno pepper* (finely diced)
- 1 tbsp butter
- Salt and pepper
- Olive oil
- 3 pork chops
*Using a red jalapeno imparts the heat for this sauce without the flavor characteristics of a green jalapeno.
- Toss the blueberries into a large frying pan over medium low heat.
- Drizzle a small amount of olive oil over the blueberries, and lightly season with salt and pepper.
- Once the blueberries start expelling their juices, pour in the Petite Sirah or Syrah wine, stir, and cook for around 5 minutes.
- Add the diced hot peppers and brown sugar to the mix. Stirring occasionally, continue to cook the sauce for 15-20 minutes allowing the flavors to meld and thicken.
- Taste and adjust the sauce’s spice or sweetness to your preferred level by adding additional hot peppers or brown sugar (Note: there will be butter added to the final product).
- Remove from heat and set aside.
- Season each side of your chops with olive oil, salt, and pepper. Pre-heat a griddle or frying pan over high heat and if necessary spray with a non-stick spray.
- Plop your chops in the griddle to sear/cook, giving each chop a 1/4 turn after 1-2 minutes in an attempt to create those infamous crossmarks.
- Flip them chops over and repeat your crossmarks maneuver. Cook until the meat’s juices start to ebb up on the top of the chops and an internal temperature of 145-160 degrees (depending on the level of doneness you desire).
- Remove from heat and plate to allow the meat to relax.
- While the meat relaxes, add the butter to your blueberry wine sauce and stir in over low heat.
- Dump the sauce “elegantly” over each chop and serve with a side of choice…in this case a carrot based coleslaw, and enjoy.
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